Figs and Purple Endive Salad with Currant Dressing | Williams Sonoma

Name: Figs and Purple Endive Salad with Currant Dressing | Williams Sonoma
Total time: 30 min
Ingredients: 2 Tbs. dried currants; 2 Tbs. fresh orange juice; 3 Tbs. extra-virgin olive oil; 1 Tbs. balsamic vinegar; 1 tsp. sugar; 1 tsp. Dijon mustard; 1/2 tsp. salt; Freshly ground pepper, to taste; <br>; 2 Tbs. pine nuts (optional); 1 fennel bulb, trimmed and thinly sliced lengthwise; 6 ripe but firm purple figs, halved; 2 large heads purple-tipped Belgian endive, cores intact, halved<br> or quartered lengthwise; 1 Tbs. extra-virgin olive oil; 1 Tbs. fresh lemon juice; 2 Tbs. crumbled blue cheese

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Figs and Purple Endive Salad with Currant Dressing Grilling endive caramelizes the leaves and takes away some of its bitter edge.

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Ingredients

2 Tbs. dried currants
2 Tbs. fresh orange juice
3 Tbs. extra-virgin olive oil
1 Tbs. balsamic vinegar
1 tsp. sugar
1 tsp. Dijon mustard
1/2 tsp. salt
Freshly ground pepper, to taste
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2 Tbs. pine nuts (optional)
1 fennel bulb, trimmed and thinly sliced lengthwise
6 ripe but firm purple figs, halved
2 large heads purple-tipped Belgian endive, cores intact, halved<br> &nbsp; or quartered lengthwise
1 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice
2 Tbs. crumbled blue cheese